Roasted Vegetables in the CrockPot

Day 36.

Dude. I'm begining to think there isn't anything you can't cook in the crockpot. If you need to roast a bunch of veggies to bring to a potluck, or if you like to use roasted vegetables in other dishes and would like an entire pot full---you can save yourself the trouble of manning the oven. Roast them in your handy dandy crockpot.

The Ingredients:

--Vegetables. I happened to use brussel sprouts, green beans, baby carrots and some mushrooms because that's what I had in the crisper drawer. I'm going to go out on a limb and say that any vegetable can be cooked this way. If you find something that can't (like I'm thinking maybe artichokes, but I also have two lovely artichokes in the fridge, so maybe I'll try to prove myself wrong proving myself wrong sometime this week) please let me know.

--olive oil

--kosher salt

--pepper

The Directions:

--wash and trim veggies

--put into the crockpot still moist

--drizzle olive oil over the top (1T? 2T? I didn't measure)

--healthy pinch of salt and pepper

--toss with hands to coat vegetables evenly with oil and spices

--yell across the house for someone to come turn on the faucet so you can wash your hands

cover and cook on low for 4 hours, high for 2-3. Stir every hour or so and check vegetable tenderness.

The ones pictured above are a bit over-cooked. We brought them over to my mom's for the Super Bowl and ate them about 2 hours later than we should have. I turned them to warm when they were "finished"---but they changed consistency even on the warm setting. The crispy al dente-ness was still there, but the color drained more than I would have liked.